Gingersnap Peach Pie

By carvalhohm

Ingredients

• 2 pounds peaches, yellow or white variety
• 1/3 cup sugar
• 2 Tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 Tbsp cornstarch
• 2 Tbsp regular butter
• 18 average gingersnaps, (about 4 oz)

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 400ºF.

Cut peaches in half and remove pits. Cut each peach half into four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.

Melt butter in microwave or on stovetop. Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.

Pat crumb mixture into bottom of a 9-inch ceramic or glass pie plate; make sure crumbs are evenly distributed.

Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of flower, arrange several peach slices in a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.

Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325ºF and bake for 40 minutes more.

Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving.

Serves 8

1 piece per serving = WW Points Plus: 5

Notes:
You can peel the peaches but do not have to — the choice is yours.

This pie can be made up to 1 day ahead, refrigerated and then served chilled or at room temperature.

For a really exciting presentation, use a yellow peach for the center of your flower design and white peaches for the petals. Serve with a dollop of light whipped cream (could affect PointsPlus values).